ravenously

food.

Recipes from off our fridge

with one comment

Written down for us by Chris (of Chris and Laurel), a vegetarian gumbo recipe:

Gumbo des Herbes

1 bunch mustard greens

1 bunch collard greens

1 bunch turnip greens

1 bunch beet tops

1 bunch carrot tops

1/2 head lettuce

1/2 head cabbage

1 bunch spinach

3 diced onions

1 cup celery

1 cup diced bell pepper

1/4 cup garlic, minced

2 gallons water

5 Tbsp flour

1/2 cup vegetable oil

1/2 tsp thyme

salt, pepper, cayenne, gumbo file’ powder

rice

Clean greens, chop coarsely. In 12-quart pot, bring greens, onions, celery, bell peppers, garlic, and water to a boil. Reduce to a simmer, cook 30 mins. Strain greens, reserve liquid. Puree greens. In pot, make roux with flour and oil until color of a penny. Add all veggies (except greens) and cook till soft. Add water from greens and bring to a boil Reduce to a simmer, cook. Add greens and cook at least 45 minutes. Add file’ powder, stir well, add seasoning. Serve over rice.
cmmattin at indiana

From Rahul’s mom

Dosas made with dal

1 part urad dal

1 part chana dal or moong dal or a combination of the two

Soak for 1 hour. Blend. Add salt. Cook.

Chutney

6 Tbsp coconut, grated or dessicated

1 Serrano pepper

A few sprigs cilantro

2 cloves garlic

1/4 tsp lemon juice and salt to taste

Blend everything.

Potatoes

5 red potatoes

10 curry leaves

4 tsp chilli powder

1/2 tsp cumin powder

1/2 tsp black pepper

2 tsp salt

4 Tbsp wine vinegar

2 Tbsp oil

Cut red potatoes into quarters. Put in a flat dish on medium flame and add all the ingredients and cook until potatoes are done. Add more salt if needed.

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Written by orata

August 7, 2008 at 4:25 pm

Posted in Uncategorized

One Response

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  1. […] feta cheese (dairy), sevai (handmade Indian rice/coconut vermicelli–rice is not allowed), and coconut chutney (the only food from this meal that is OK with Whole30, […]


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